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A delicious bowl of Slow Cooker Cowboy Casserole with beans and beef.

Slow Cooker Cowboy Casserole

A warm, cheesy casserole combining tender potatoes, ground beef, and veggies in a creamy sauce, perfect for busy weeknights or cozy gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef can substitute with ground turkey or plant-based meat
  • 1 medium onion, chopped
  • 3 cloves garlic, minced toasting recommended for enhanced flavor
  • 1 can (10.75 oz) condensed cream of mushroom soup can substitute with cream of chicken or cheesy soup
  • 1/2 cup milk reduce for a thicker sauce
  • 1 can (15 oz) kidney beans, drained and rinsed can swap for black beans
  • 1 can (14.5 oz) diced tomatoes with green chilies
  • 1 cup frozen corn
  • 1 tsp chili powder add more for extra spice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups sliced potatoes (about 1.5 lbs) layer first in the slow cooker
  • 1 cup shredded cheese (cheddar or your preference) sprinkle on top before serving

Method
 

Preparation
  1. Gather all ingredients.
  2. Chop vegetables uniformly for even cooking.
  3. Rinse and drain canned beans to reduce salt.
  4. Brown ground beef in a skillet, then drain excess fat.
Cooking
  1. Layer in slow cooker: start with potatoes, then add beef, vegetables, and beans.
  2. Mix cream, broth, and spices; pour over the layers.
  3. Cook on low for 6-8 hours until everything is perfectly tender.
  4. Sprinkle shredded cheese; cover until melted.

Notes

Leftovers keep well in the fridge for up to 4-5 days in an airtight container. Freezes for about 3 months. Reheat in the microwave or stovetop. Customize with extra veggies or spice it up!